Cream Cheese Pound Cake

By clbrosnan

Ingredients

• 3 cups Original Bisquick® mix
• 1 1/2 cups granulated sugar
• 1/2 cup Gold Medal® all-purpose flour
• 3/4 cup butter or margarine
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 6 eggs
• 1 package (8 ounces) cream cheese, softened
• Powdered sugar, if desired

Details

Servings 10
Adapted from bettycrocker.com

Preparation

Step 1

1.Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
2.Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
3.Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.
High Altitude (3500-6500 ft) Heat oven to 375°F. Do not use loaf pans. Decrease Bisquick mix to 2 1/2 cups and granulated sugar to 1 1/4 cups. Increase flour to 1 cup. Bake 45 to 50 minutes